durum

• "So with the cut in domestic demand, what it's probably reflecting is there's been a lot of substitution of non-durum wheat in many pasta products and it's showing up in spring wheat demand as opposed to durum demand."
• However, he noted, that with the drop in durum values and semolina prices at Minneapolis getting down to 22 cents a pound, which is the lowest level since August of 2007, it's getting very competitive with non-durum flour prices.
• Combine that with quality issues at harvest creating a shortage of higher quality durum, markets should have shown some appreciation in price.
• The banana flour was used with traditional semolina wheat durum to prepare spaghetti, with durum: banana flour ratios of 100: 0, 85: 15, 70: 30, and 55: 45. —  FoodNavigator RSS
• Similarly, any type of wheat, including bulgar, durum, and graham should be excluded. —  The World's Healthiest Foods

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